Gordon Ramsay Sunday Roast Recipe

This delicious Sunday Roast, inspired by Gordon Ramsay, is the perfect comfort meal for family gatherings. It features tender beef, crispy potatoes, and roasted vegetables, and it’s both hearty and satisfying. With a creamy horseradish sauce and rich gravy, this recipe is easy to follow and uses simple, everyday ingredients to create a truly unforgettable feast.

Ingredients Needed:

For the Beef and Vegetables:

• 1.4 kg beef rump or round roast, tied with twine
• 15 g kosher salt, plus more as needed
• 1/4 tsp freshly ground black pepper, plus more as needed
• 450 g medium carrots (6-8), peeled and halved
• 450 g medium parsnips (4-5), peeled and halved
• 3 cloves garlic, finely grated
• 3 sprigs fresh rosemary, finely chopped
• 45 ml olive oil, divided

For the Potatoes:

• 1.4 kg Yukon Gold potatoes, peeled and cut into chunks
• 20 g kosher salt, divided
• 80 ml melted duck fat, chicken fat, butter, or olive oil
• 1/2 tsp garlic powder

For the Horseradish Sauce:

• 1/2 medium lemon, juiced
• 1 tbsp finely chopped chives
• 120 ml crème fraîche or sour cream
• 60 ml prepared horseradish
• 15 ml water
• 3 g kosher salt, plus more to taste

For the Gravy:

• 475 ml beef broth, divided
• 30 ml cornstarch
• 30 ml Worcestershire sauce

For Serving:

• Yorkshire pudding
• Flaky salt
• Fresh rosemary sprigs for garnish (optional)

How To Make Sunday Roast Recipe?

1. Prepare the Beef: Season the beef with salt and pepper, and let it rest at room temperature for 1-2 hours.
2. Preheat the Oven: Set the oven to 190°C/375°F. Peel and chop the carrots and parsnips into similar-sized pieces.
3. Prepare the Beef Coating: Mix garlic, rosemary, and olive oil. Rub the mixture all over the beef.
4. Roast the Beef: Place the beef in a roasting pan and arrange the vegetables around it. Roast for 30 minutes at 190°C/375°F, then reduce the temperature to 135°C/275°F and roast for another hour.
5. Boil the Potatoes: Cook them in salted water for 10 minutes, then drain and shake them gently to roughen the edges.
6. Roast the Potatoes: Raise the oven temperature to 230°C/450°F. Toss the potatoes in melted fat, salt, and garlic powder, then roast for 60-80 minutes, turning occasionally, until golden and crispy.
7. Make the Horseradish Sauce: Mix crème fraîche, horseradish, lemon juice, chives, water, salt, and pepper in a bowl.
8. Make the Gravy: Whisk cornstarch with some beef broth. Heat the pan drippings, remaining broth, and Worcestershire sauce, then add the cornstarch mixture and cook until thickened.
9. Serve: Slice the beef and serve with roasted vegetables, potatoes, gravy, horseradish sauce, and Yorkshire pudding. Garnish with rosemary if desired.

Recipe Tips:

• Rest the beef before cutting: This keeps the beef juicy and tasty.
• Check the beef’s temperature: Use a thermometer to make sure it’s cooked just right.
• Rough up boiled potatoes: Shaking them makes the edges crispy when roasted.
• Season the veggies: Adding enough salt and pepper makes them delicious.
• Save the pan juices: They make the gravy rich and full of flavor.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the Sunday Roast to room temperature first. Then, store it in a sealed container in the fridge for up to 3 days.
• Freeze: Once cool, place the roast in a freezer-safe container and freeze for up to 3 months.
• Reheat: Warm the gravy in a pan, add the meat and veggies, and heat gently while stirring

Nutrition Facts:

• Calories: 550 kcal
• Total Fat: 25g
• Saturated Fat: 10g
• Cholesterol: 100mg
• Sodium: 1000mg
• Potassium: 650mg
• Total Carbohydrate: 45g
• Dietary Fiber: 6g
• Sugars: 5g
• Protein: 35g